Method

Peel the potatoes and transfer them to a pot with cold water , bring the water to the boil and cook the potatoes until soft cooked but not mash.Really important not to overcook them

Strain the potatoes and slightly cool them down .

In a deep fryer or saucepan heat oil until you reach 180C, fry the pototes until golden brown.

2. FOR THE SAUCE

Warm the stock to a simmering point.

Add the oil to a medium heat pan with the cayenne and smoked paprika , cook the spices for around 30 second before adding the flour , add the flour and stir until you get a smooth paste on the pan , slowly incorporate the stock one ladle at the time until you get a nice ,thick , orange colour sauce .

3. TO SERVE

Line the potatoes on a plate and cover with sauce

Chef's tip

«This is the traditional bravas sauce , but It's really common to find this sauce made with tomatoes. »